If you’ve spent any time in the refrigerated section of Moberly, you’ll have noticed our ever-growing selection of fermented foods. Why are these pungent powerhouses so popular? The answer lies in your gut.
Fermented foods aren’t something many of us grew up with, save for the odd trip to Oktoberfest. We got our occasional probiotics in added-back-after-pasteurization form in our commercially-produced yogurt. It’s no wonder digestive problems run so very rampant in our society!
Fermented foods are one of the best sources you can get of probiotics. Eating a wide variety of fermented foods means that you’ll get a wide variety of probiotic strains in your diet. So why are these so important? Probiotics are an INCREDIBLY important component of digestion – and a compromised digestive tract has been linked to a variety of illnesses. We’ve all heard about IBS, Crohn’s, and Colitis, but did you know that allergies, arthritis, depression, and a multitude of other issues are linked to digestive health?
Not only do probiotics help with your digestion, but they help with immunity, as approximately 80 percent of your immune system is found in your digestive tract. If you’re one of those who just couldn’t get healthy this winter, fermented foods may be for you!
When it comes to fermented foods, there really is something for everyone! Kefir is a fermented yogurt product, which makes a great addition to your breakfast routine. If you prefer to drink your probiotics, kombucha is a delicious almost soda-like beverage that is full of the good stuff! We’ve also got some savory, crunchy fermented goodness in our sauerkraut, kimchi, and even Bubbies Kosher Dill pickles!
I don’t know about you, but pickles may just be my favorite probiotic supplement! Now, not all pickles are created equal when it comes to fermentation. The typical dills you get on a store shelf are pickled in vinegar, NOT fermented, so they don’t have any probiotic content. If you’re looking for pickled probiotics (think pickles, sauerkraut, etc), look for food pickled in brine (just salt water – no vinegar) and kept in a refrigerator.
What is your favorite way to eat fermented foods? Are you a Kimchi-holic, or a Kombucha Connoisseur?
About The Author:
Kelly Boaz, CNP
Kelly is a holistic nutritionist, specializing in eating disorder recovery and food freedom. She is also a public speaker (TEDx King St. West, TDSB) and a writer. Learn more about Kelly, and about booking private consultations at kellyboaz.com Twitter: @kelly_boaz Facebook: /KellyBoazDotCom